1. First, prepare the marinade ingredients and add the prawns. In a separate small bowl, add the saffron to the water. Leave both while you prepare everything else – the longer the better to allow things to infuse.

2. In a small pan add the oil for the crispy onions over medium-high heat. When hot add the onions and cook for around 5 minutes – until dark brown (but not black). The oil should be hot enough so that when you add the onions they hiss and splutter a little but the oil shouldn’t be smoking. See note 1

3. Soak the basmati rice for a few minutes and then drain well. Combine with the other rice ingredients and then add to a pan and cover with water so you have around 1cm of water above the rice. Place over medium-high heat. Bring to a simmer and then reduce the heat and cover. Cook for 4 minutes and then remove from the heat and drain in a large sieve.

4. In a medium to large pan (depending on how many portions you are making) heat the oil over medium-high heat. Add the uncooked onion and cook for around 3-4 minutes until softened.

5. Add the prawns to the pan with the marinade. Cook for 3 minutes.

6. Reduce the heat on the pan to low. Top the prawn mix with the fried onions and half the coriander. Spoon the rice over the top and drizzle over the saffron water. Cover and cook for 20 minutes. 

7. Serve with naan bread, raijta and (my fave) mango chutney. Yum!